This is a traditional Japanese dish in which vegetables that have gone though shoyu arai (washed with soy sauce) are dressed with a smooth and slightly sweetened white sauce that made with tofu, light soy sauce, and sugar. You can make it with one type of vegetable, but if you use carrots as well, the color of the vegetables goes well with the white sauce.
- 2 servings boiled vegetables
- A. 200 grams of spinach, cabbage or other leafy vegetables
- B. 200 grams of string beans, okra, carrots or mushrooms
- 1 teaspoon soy sauce for shoyu arai
- 200 grams of tofu
- 1/3 teaspoon salt
- 1/2 teaspoon light soy sauce
- 1 tablespoon sugar
- 1 tablespoon white sesame
- Boil the vegetables until they are fully cooked.
- Using the vegetables in A: After the vegetables are cooked, put them in water and let them cool. After that, transfer them to a strainer.
- Using the vegetables in B: After the vegetables are cooked, transfer them to a strainer and let them cool.
- Cut the vegetables to a size that is easy to eat and put them in a bowl. Add the soy sauce for shoyu arai and mix well.
- For vegetables A, after the shoyu arai squeeze them gently to remove any excess moisture.
- Drain the water off the tofu. Stack the strainer over a bowl and then put the tofu (cut into about 8 pieces) into the strainer. Leave it in the refrigerator for about 30 minutes.
- After 30 minutes, remove the tofu from the refrigerator, wipe it with a paper towel and place it in a dry bowl.
- Mash the tofu with a spatula until it became smooth. You can also use a blender, which makes the tofu smoother.
- Mix the salt, soy sauce, and sugar into the tofu and then add this to the vegetables and mix it well.
- Plate up the salad, sprinkle white sesame over it and enjoy!